Pizza Hut creates 7 delectable dishes by new Executive Chefs

When I think of Pizza Hut, the first thing that comes to my mind iss definitely pizzas, duh. I am sure it is the same for all of you. But Pizza Hut is not all about pizzas. They have evolved through the years and in recent years, they have been extending their menu to include quality pastas dishes. Lately, they have collaborated with two Executive Chefs, Chef Jason Lee and Chef Victor Tan to create 7 new Italian and European- inspired main course dishes and pastas.

With their vast experiences in Italian, Swiss and European cuisines, Chef Jason and Chef Victor have introduced an exciting spread of tastes and textures in their mains and pastas so as to create a better and more unique dining experience. So which are the 7 dishes?

Braised Beef Pasta in Broth ($14.90) reminds me of beef kway teow soup. This has the lightest soup out of the other pasta creations. The square of pasta is nestled in a delightful broth, slow cooked to perfection with braised beef, zucchini and carrots.

My favourite is actually Chicken Spinach Cannelloni ($12.90). We often eat beef lasagne but Pizza Hut created hand rolled chicken and spinach lasagne rolls instead. It has only a layer of rich chicken meat, baked to perfection on a bed of rich cream sauce and cheese and garnished with Parmesan crisp.

Fish lovers will like Garlic Herb Crusted Baked Fish ($15.90). The crispy garlic herb crust on fresh dory fillet is set on a bed of zesty lime veloute sauce with thyme and served with baby potatoes and vegetables. I was not bad but I prefer they put the veloute sauce on a sauce instead, so that the fish skin won’t be soaked into the sauce.

Rigatoni in Hazelnut Creme ($14.90) is tossed with smoked chicken and fresh button mushrooms, garnished with hazelnuts and a hint of lemon zest for the final touch. It was too creamy for me but if you like creamy pasta, you will like this.

A twist of the classic French dish. Chicken Cordon Bleu with Portobello ($15.90) has deliciously baked chicken steaks crowned with turkey bacon and melted cheese and accompanied with portobello mushrooms and chef’s special sauce. It is a glorious chicken creation!

The Snow Crab Crema Rosa ($14.90) is cooked with a medley of fresh prawns and juicy snow crab legs and tossed in a gorgeous blend of rich cream and tomato sauce.

Another hot favourite is the Squid Ink Linguine ($14.90) which was perfectly dressed in squid ink sauce complemented with fresh prawns and squid rings. Unfortunately, it wasn’t big fat prawns.

You can also enjoy a Chef Creations 3 course meal at $15.90, which consists of 1 Chef Creation, 1 Soup of the Day, 1 glass of Cooler (Berri / Summer / Emerald). There are also add on specials (not for kids meal) such as 6pc Honey Roasted Wing ($4.90), Cheesy Mushrooms ($5.20), Thick Fries with Dips ($4.50) and Warm Chocolate Cake with Ice Cream ($5.90).

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.